Spinach And Olive Pasta Salad Recipe

Ingredients For the Dressing:

• 1 tbsp organic maple syrup
• 1 tbsp organic balsamic vinegar
• 2 tbsp organic extra virgin olive oil
• Juice of ½ lemon
• 1 garlic clove, finely chopped
• Natural fine sea salt
• Organic cracked black pepper

Instructions: How to Make Spinach and Olive Pasta Salad

Step 1: Make the Dressing

First and foremost, the dressing. Start by chopping up the garlic and squeezing the juice from half a lemon. Put both into a mixing bowl. Add the maple syrup, balsamic vinegar, a pinch of salt, and some black pepper. Give it all a good whisk.

Pour in the olive oil while you keep whisking. It’ll come together into a smooth, delicious dressing.

Step 2: Cook the Pasta

Cook your pasta following the instructions on the pack. Drain thoroughly and tip into a large bowl. Pour the dressing over while the pasta’s still warm, mix well, then set aside to cool. This step helps the pasta absorb more flavour.

Step 3: Prepare Your Nuts and Vegetables

Chop the cherry tomatoes and tear the basil leaves by hand. Then cut your olives, capers, red onion, and walnuts to add them into the salad.

Step 4: Combine and Serve

Throw all your chopped bits and the spinach into the bowl with the pasta. Give it a good toss so everything’s coated in that dressing. You can eat it straight away, or pop it in the fridge for later. It’s good either way.

Tips for the Best Pasta Salad

Don’t overcook your pasta. It should be al dente (still a bit firm when you bite into it). Mushy pasta isn’t the best for a salad.

Add the dressing while the pasta is warm. Warm pasta soaks up more flavour than cold.

Use fresh spinach. If you only have frozen spinach, defrost and squeeze out the excess water first or else it will make the salad soggy.

Let it sit before eating. Pasta salad gets better when the flavours have a bit of time to come together, so it’s great made a few hours ahead.

Toast your walnuts first for extra flavour and crunch. It’s a small extra step but makes a big difference.

Ingredient Swaps and Substitutes

You don’t have to stick with fusilli. Penne, farfalle, or even macaroni all work just as well. Cherry tomatoes can be swapped for bigger tomatoes; just chop them smaller.

In case you have no walnuts, almonds or pecans also work well. Just make sure to lightly toast them first.

Black olives add a salty, briny hit. If you prefer green olives, those work fine too. Capers are optional if you don’t have any. And if spinach isn’t your favourite, try rocket or mixed salad leaves.

This recipe is vegan or dairy-free already, but feel free to crumble over some feta or vegan cheese if you want a creamier finish.

FAQ

Can I Make This Salad in Advance?

Yes you definitely can. Pasta salad tastes even better if it sits in the fridge for a few hours or overnight. Just hold back a bit of dressing and stir it in just before serving if the pasta absorbs too much while chilling.

How Long Will It Last in the Fridge?

You can keep this salad covered in the fridge for about 3 days. It will taste best on the first or second day. If it looks dry after chilling, drizzle over a little extra olive oil or lemon juice.

Can I Use Gluten-Free Pasta for a Pasta Salad?

Yes, gluten-free pasta works just fine. Just follow the cooking instructions carefully, as gluten-free pasta can easily overcook and become mushy.

Rinse under cold water after cooking if the package suggests, to keep it from clumping together.

What Goes Well with This Pasta Salad?

This salad is great by itself, but it pairs nicely with grilled veggies, burgers, and even tofu. You can also serve it with fresh bread or as part of a buffet or picnic spread.

Can I Freeze the Pasta Salad?

It’s tastier when it’s fresh and doesn’t freeze very well. Freezing changes the texture, especially of fresh veggies like tomatoes and spinach. However, you can freeze cooked pasta separately, then defrost and assemble with fresh veg and dressing when needed.